Semi-mature goat cheese

Semi-mature goat cheese. Minimum cure period of 45 days. Vacuum packed.

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Semi-mature goat cheese. Minimum cure period of 45 days. Vacuum packed.

Cheese elaborated with pasteurized goat milk. The colour of the dough is white-yellowish. The flavour is soft with a touch of aromatic herbs. The texture is soft and creamy. It has a predominant smell of aromatic herbs joined by a butter and olive oil touch. It shows brief persistence in mouth. The rind is treated with extra virgin olive oil. The average cure is about 60 days.

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